Exquisite Venezuelan Dinner: Gluten-Free Arepa de Maíz, Pabellón Criollo, and Guasacaca Sauce
Discover a luxurious, gluten-free Venezuelan dinner with our Exquisite Venezuelan Dinner recipe, featuring arepa de maíz, pabellón criollo, and guasacaca sauce. This advanced level recipe is perfect for a special occasion or romantic meal, offering mouthwatering flavors and textures to tantalize your senses.
Allergens
Dairy (queso blanco)
Ingredients
- 2 cups precooked white corn flour (harina pan)
- 1 cup water
- Salt, to taste
- 4 tbsp vegetable oil
- 1 lb ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 green bell peppers, sliced
- 4 ripe plantains, peeled and sliced
- 1 cup black beans, cooked
- 1 cup white rice, cooked
- 2 cups guasacaca sauce
- 1/2 cup queso blanco, crumbled
- Fresh cilantro, for garnish
Instructions
- Prepare the arepa dough by combining corn flour and water in a large bowl. Mix until a soft dough forms. Shape into small patties, and cook on a griddle or skillet over medium heat for 5 7 minutes per side, or until golden brown and cooked through. Season with salt to taste.
- In a large skillet, heat the vegetable oil over medium heat. Add ground beef and cook until browned, then add chopped onions and garlic. Cook until onions are translucent.
- In another skillet, fry plantains in oil until golden brown. Set aside.
- Assemble the pabellón criollo by layering white rice, black beans, fried plantains, and ground beef mixture in a large serving dish or individual plates.
- Serve arepas alongside pabellón criollo and top with guasacaca sauce, crumbled queso blanco, and fresh cilantro.
Chef’s Insight
The key to a perfect Venezuelan dinner is in the balance of flavors and textures. The tender arepa pairs well with the juicy pabellón criollo, while the creamy guasacaca sauce ties everything together.
Notes
Be sure to use precooked white corn flour for the arepas. - Adjust seasoning according to personal preference.